Instant Pot Collard Greens | Instant Pot Collards Recipe (2024)

FAQs

Why do you put vinegar in collard greens? ›

This might seem like an unusual addition if you're new to making collard greens, but the vinegar adds a welcome tangy note that brightens the dish and balances out the salty, savory flavors. A tablespoon of sugar also helps balance out the greens' potential bitterness.

Soaking collard greens for about 30 minutes to an hour is common. This helps to loosen any dirt or debris and can make them easier to clean. After soaking, be sure to wash the leaves thoroughly under running water.

Add about 1/2 cup of water to your Instant Pot and place a steamer basket or the Instant Pot trivet on the bottom of the pot. Place the greens in the basket or on the trivet and lock the lid into place, making sure the nozzle is on the sealing position. Use the steam function and set the timer for 1 minute.

The foods that help reduce bitterness are: Salt while cooking and/or while eating (like on bitter salad greens) Sweet or Spicy. Sour or Acids like lemon or vinegar.

Baking soda has infinite uses in cooking and beyond: It's a leavening agent, an odor neutralizer, and an antacid to name a few. In the case of collard greens, baking soda's utility is threefold, serving as a flavor enhancer, a tenderizer, and a color protector.

It is important to not overcook collard greens or kale, as they tend to give off a sulfur smell and taste bitter. Cut the leaves into one-half inch strips and steam for 5 minutes on the stove. Collard greens make a great addition to eggs and bean soup or can be served alone as a steamed vegetable with a dressing.

Why: Most collard recipes call to discard the stems because they're so fibrous, but if you chop them small, they will cook just like the leafy greens. The finished dish is just as delicious and a lot thriftier than traditional collard greens, and the pleasantly-supple stems give these greens a distinctive bite.

Make sure you let the water drain out of you collard greens as much as possible. Too much water in your pot will ruin your greens.

The most authentic collard greens, in my opinion, are made with smoked ham hocks or bacon. But, as time has passed, society has gotten more health conscious. So, many families began using alternatives such as smoked turkey necks, wings, and tails.

Baking soda has infinite uses in cooking and beyond: It's a leavening agent, an odor neutralizer, and an antacid to name a few. In the case of collard greens, baking soda's utility is threefold, serving as a flavor enhancer, a tenderizer, and a color protector.

Why are my collard greens mushy? ›

Yes you can overcook collard greens. If cooked too long, they turn mushy, not so much the stalks, but the thinner leaves.

No, in fact foods cooked in a pressure cooker retain more of their nutrients. The best way to destroy nutrients is to cook your food in an open pot of boiling water. To retain the most nutrients use as little water as possible and cook foods rapidly.

The Steam preset in Instant Pot is set to 10 minutes. You can adjust this to 15 minutes maximum and 3 minutes minimum. Your VENT should be in the SEALING position when using this preset mode.

Drain the collard greens and collect their juice. Add a little apple cider vinegar, hot sauce and sugar to the juice and pour it into the pot. Return the bacon to the pot and simmer it until reduced by half. Add the greens to the pot and simmer until heated through.

Braise Them

Many bitter greens such as collards, kale, and mustard greens can be very fibrous, and often braising these greens for a lengthy amount of time is essential to making them more tender. But braising has a secondary benefit too: It also helps with cutting down the bitterness.

Acids, like vinegar and citrus juice, help to brighten up bitter greens and provide a light contrasting flavor.

If you have added too much vinegar to a recipe, you can try adding a bit of sugar or honey to help balance the acidity. You could also try diluting the vinegar by adding more of the other ingredients in the recipe.